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Bacon Question

post #1 of 5
Thread Starter 

when i smoke my bacon that ive cured, do i need heat at all, or can i cold smoke it the whole time. I use the tin can soldering iron method for cold smoke and with the weather in western pa right now im sure i wont get up over 50* in the smoker. Or do I need a little heat?

post #2 of 5

I Cold Smoke Mine




No Creosote! A-Maze-N Smokers

post #3 of 5

I try not to add any heat when I smoke mine. When smoking bacon the only thing I use a thermo for is monitoring the smokehouse temps to make sure they are low enough if its cold out I don't use the thermo at all

post #4 of 5

Tis the season for bacon, salmon, cheese. I would get a AMNS, you won't be sorry.  PDT_Armataz_01_34.gif

post #5 of 5
Thread Starter 

Thanks guys, I smoke my bacon today and posted pictures in the Lots Of Pork thread in this Pork section.


I've read alot about the amazing smoker. But i use the tin can and soldering iron method. Fill the can with wood chips, stick the soldering iron in and im set for 4-5 hours.

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